Spinach Ravioli with Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 575.1 μg | (959 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 100 grams Rye flour
- 175 grams Pastry flour
- salt
- 1 egg
- 1 Tbsp olive oil
Preparation steps
For the dough: Combine both types of flour and a pinch of salt. Add egg with oil, knead together, gradually add 8-10 tablespoons of water so that a smooth dough forms and does not stick to the hands. Cover in plastic wrap and leave to rest for one hour.
For the filling: Rinse and trim spinach, remove any coarse stems and blanch for 1-2 minutes in boiling salted water. Drain, rinse with cold water, squeeze out well and chop finely. Peel shallot and garlic, finely chop, fry in butter and let cool. Then mix with the spinach, Parmesan and quark. Season with nutmeg, salt and pepper.
Roll out dough thinly and cut out circles of about 7 cm (approximately 2 3/4 inch) diameter. Put 1 teaspoon of filling on each on the circles, brush the edges with egg white, fold over and press firmly.
Cook ravioli for about 4 minutes in boiling salted water in portions. When they rise up, they are cooked.
Rinse sage, shake dry and pluck off the leaves. Melt butter in a saucepan and quickly fry sage leaves. Serve ravioli on plates with sage butter.
